Plum Clafoutis

Denise Drower Swidey puts her spin on a French classic with this fruit-filled clafoutis. The word 'clafoutis' comes from the French verb 'clafir', which means 'to fill'. Denise sure does fill this little beauty with plenty of sliced plums along with a light egg-based batter. A classic clafoutis calls for cherries — Denise likes to use any stone fruit that she has on-hand: cherries, plums, peaches, nectarines, even pears will work! After it all bakes together, give it a light dusting with powdered sugar and enjoy warm, or at room temperature.

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<a href="http://how2heroes.com/videos/profiles/about-denise-drower-swidey">Denise Drower Swidey</a> puts her spin on a French classic with this fruit-filled clafoutis. The word &#39;clafoutis&#39; comes from the French verb &#39;clafir&#39;, which means &#39;to fill&#39;. Denise sure does fill this little beauty with plenty of sliced plums along with a light egg-based batter. A classic clafoutis calls for cherries &mdash; Denise likes to use any stone fruit that she has on-hand: cherries, plums, peaches, nectarines, even pears will work! After it all bakes together, give it a light dusting with powdered sugar and enjoy warm, or at room temperature.</p>

Tags:

clafoutis, denise, french, plums

Denise Drower Swidey puts her spin on a French classic with this fruit-filled clafoutis. The word 'clafoutis' comes from the French verb 'clafir', which means 'to fill'. Denise sure does fill this little beauty with plenty of sliced plums along with a light egg-based batter. A classic clafoutis calls for cherries — Denise likes to use any stone fruit that she has on-hand: cherries, plums, peaches, nectarines, even pears will work! After it all bakes together, give it a light dusting with powdered sugar and enjoy warm, or at room temperature.

Denise Drower Swidey

Denise Drower Swidey has been a cooking devotee since 8th grade. A graduate of the CIA in New York, she was inspired by her mom, whom Denise credits as being an amazing chef and a great artist. Denise expresses her artistry through culinary outlets including: owner/operator of Cook to Order Inc., culinary producer, food stylist for Ming Tsai's Emmy nominated show Simply Ming, writer and contributor to the Boston Globe, recipe testing and private culinary instructor. On top of all that talent, she's one of the nicest people you'll ever meet.

Denise Drower Swidey puts her spin on a French classic with this fruit-filled clafoutis. The word 'clafoutis' comes from the French verb 'clafir', which means 'to fill'. Denise sure does fill this little beauty with plenty of sliced plums along with a light egg-based batter. A classic clafoutis calls for cherries — Denise likes to use any stone fruit that she has on-hand: cherries, plums, peaches, nectarines, even pears will work! After it all bakes together, give it a light dusting with powdered sugar and enjoy warm, or at room temperature.